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In This Issue |
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• Letter from the Chef
• Fresh Produce in Winter? You Bet!
• All the Latest News
• Fried Egg and Smithfield Ham Sandwich with Green Peppercorn Mustard
• Fantastic Food Events
• Farmers' Market Finds
Dear Fellow Food Lover,
Never mind King Kong. Size doesnít matter, at least as far as we are concerned.
Hands On Gourmet has put together the equipment and expertise to handle big cooking class events with panache. We frequently do culinary team buildings and private parties for large groups, sometimes for over 100 guests. If your group is too big for a rental kitchen, relax. Our ìConference Room Cookingî option means we can put on a great event for any size group. Just ask clients like Netflix, PricewaterhouseCoopers, and Intel. And this option does not mean giving up culinary excitement ñ check out this menu for a sample of what we can do in a conference room setting.
No matter what size your group, give us a call to talk about what we can do for you.
Approach life with Relish!
Stephen, Molly, and Anne
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Cooking Class Parties: Fun & Delicious! |
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Matthew Na Sal is interning with Hands On Gourmet from the California Culinary Academy. Here he shares his thoughts on fresh produce ñ right now.
In February ó the doldrums of winter ó if youíre like most people, your typical meal probably revolves around canned soup and finding enough ingredients to cobble together into a casserole. It must seem an eternity since youíve tasted fresh produce. I donít mean the kind that came from South America on a truck that took the scenic route. Or the kind where somebody else has taken the liberty of deciding for you that your spinach salad will be ìwilted.î But take solace in the fact that winter bears its own wonderful fresh produce that can ease those winter blues on even the dreariest of days.
As tasty as they are colorful, the many varieties of Winter Squash provide almost limitless possibilities for a hearty, yet fresh, winter meal. Winter Squash is harvested in ó you guessed it ó winter. The major types include: Butternut, Acorn, Hubbard, and Turban. The very best can be found at your local farmers market. You can use these gorgeous vegetables as a side dish, or even a main course. They can be prepared in sweet or savory dishes. The colors are sure to liven up any meal, not to mention the taste. The next time you feel like enjoying a nice ìwarm your bonesî soup, put away the can opener. Instead, use this simple recipe for your new- found friend, the Winter Squash.
Butternut Squash Soup with Ginger
Contact Hands On
Gourmet |
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All The Latest News |
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Stephen, Molly and Anne joined tens of thousands of others in foodie heaven at the Fancy Food Show at Moscone Center recently. We selflessly sampled chocolate truffles, sipped teas, and nibbled on fresh scones and cured meats, all so we can offer you the best gourmet products in our new Gourmet Gift Bags. As we hiked across the acres of specialty foods (over 80,000 products!), we found some inspiration and some amusement, ran into old friends, and made some new ones.
Hands On Gourmet Partner Anne McCarten-Gibbs spoke recently to the Princeton Entrepreneurs Network about building a new business at an event focusing on ìAlumni Who Left 'Traditional' Paths To Follow Their Entrepreneurial Dreams.î
The University of Southern California foodloverís club, Tommyís Kitchen, recently was in San Francisco on a culinary tour. Over the course of two mornings, they chopped and grilled their way through two delicious menus. In the process, they soaked up information on everything from new culinary techniques, to what knives to invest in, to how to communicate well in the kitchen. The event organizer commented, ìWe loved the gourmet-ness of the experience. The best part was working with different people and different chefs, and creating a wonderful meal!î
Weíre expanding our horizons; our first event in Sacramento featured a fierce culinary competition. A high-achieving Oracle sales team won a Hands On Gourmet party and the chance to compete for several sought after Gourmet Gift Bags. The party took place in a distinctive old Firehouse that now has an industrial- strength kitchen.
Just after our last issue of Relish went to press, SF Social ran a great article, complete with photos, about our culinary team building events. SF Social is a new web site focused on ìwhatís cool, whatís hot, and where to go in San Francisco.î
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Fried Egg and Smithfield Ham Sandwich with Green Peppercorn Mustard
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Farmers' Market Finds |
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Winter is not normally a word that comes to mind when thinking of fresh produce. However, a trip to your local farmersí market might just have you looking forward to the chilly months of the year. Have a look at these winter fruits and vegetables that are grown throughout California -- and then go pick up some to enjoy!
Here's what's best right now.
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Winter squash
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Fuji Apples
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Persimmons
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Broccoli
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Blood Oranges
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Kabocha, or Japanese Pumpkin
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Beets
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Kiwi Fruit
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Green Garlic
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To check out your local farmer's market, use the link below.
Find Your Local Farmers' Market
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Fantastic Food Events |
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"Food Bloggers Face Off"
in this sure to be witty and intelligent Commonwealth Club panel discussion. The
event features the people behind four of the most popular Bay Area food blogs.
Wine reception and snack will be served before the program.
Monday, February 6. 5:30pm check in. 6pm-
7:15pm program. At the Ferry Building, Port Commission Hearing Room, 2nd floor,
1 The Embarcadero, San Francisco. $12 for Members, $22 for non-members.
More information.
Truffles, Tidbits and Tastings
Wineries of the Livermore Valley Winegrowers Association will be pouring red
wines, ports, dessert wines and champagnes. Each participating business will
feature a variety of sweets, dessert tastings and appetizers.
Thursday, February 9, 6-9 pm, downtown
Pleasanton. $20-$25
More information.
Food from the Heart
Don't miss the 3rd annual Valentine's themed weekend at the Ferry Building
Marketplace. The festivities, that last all weekend, will commence with a Slow
Food benefit, featuring seasonal hors d'oeuvres from the merchants and
restaurateurs in the Ferry Building Marketplace for $2.00 each. Also wine,
chocolate, tango and salsa dancing.
Friday, February 10, 5pm-8pm. At the Ferry
Building Marketplace, 1 The Embarcadero, San Francisco.
More information.
San Francisco Chronicle Wine Competition
& Public Tasting
Featuring not only a public tasting of award winning wines from throughout the
United States, but samples of some of the hottest new gourmet speciality foods
from California producers, including LaLoo's Goat's Milk Ice Creams.
Saturday, February 25, 1pm-5pm. Festival
Pavilion, Fort Mason Center, San Francisco. $40 advance/$50 day of.
More information.
Find More Bay Area Food Events
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| Letter from the Chef |
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Imagination
Lennon sang about it, Einstein swore by it, and cooks live by it. Imagination is the key to bringing all the details together into an inspired meal. Without it, you might as well eat frozen food. (OK, maybe itís not that drastic, but close.)
Over the holidays I visited my parentís house, and my to my shock, saw hordes of packaged food lining the shelves of both the cupboards and the freezer. Why?! Convenience, lack of time, I was told. But Iím not buying it.
So I issued them a challenge ñ and now Iím sending it out to all of you out there on flavor highway ñ a challenge to toss the boxes, can the cans, and start looking at cooking in a new way. A new way based on simple ingredients and imagination. It doesnít need to take a lot of time. And the rewards are in the eating.
Job one is to clear out what we have on hand. Then, in next monthís letter, Iíll introduce you to the magnificent world of purchasing your food fresh and can-free!
So, letís get started. Liberate all of those frozen chicken breasts from the deep freeze! Free those innocent canned goods and jars of condiments that have lied in oppression for so long! And yes, start using your imagination to prepare and enjoy them now.
Hereís how it works: one night you take out a few chicken breasts to thaw. You look in your cupboard and see that you have some Jasmine rice left from a previous marriage, and find some allspice and soy hidden away behind the butter- flavored Pam. Lastly, you dig out that can of coconut milk that you bought for a recipe you saw on the Food Network but never got around to making.
On the way home from work you stop off at your favorite market and buy some crisp vibrant vegetables and fresh herbs. Maybe some broccoli, eggplant, garlic, green onions, a lime and a bunch of mint.
Now you walk in the door, put on some Beatles, pour a glass of wine, and get to work.
For this one, Iíd pour the coconut milk in a medium sauce pot and thin it out with some chicken stock (use those cubes of chicken bullion if you must). Next add a splash of soy, a pinch of allspice, and a turn of some fresh cracked pepper. Bring it to a simmer and add the chicken. Itíll take roughly 20 minutes to cook. While this is happening, get the rice started. Now, in a hot smoking pan, sautÈ all of the vegetables until they are crisp, and finish with some herbs and a squeeze of fresh lime juice. When the chicken is tender and ready, season the coconut sauce to suite your palate. Perhaps more soy, some rice wine vinegar, and chili flakes.
Now toss some of the rice and vegetables in a bowl. Put some chicken on top. Finish by ladling some coconut sauce over it all (but donít drench it). Youíve got one crazy delicious dinner!
And the best part is youíll have leftovers to pop in the micro the next day for lunch.
Aloha and happy eating!
Chef Stephen
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